Saturday 27 December 2014

I did squid

We had the best squid of our lives at a tapas place in Barcelona this year. Having been presented with three squid caps by the Carlsbergs (together with a lobster) back in November, I tried following Raymond Blanc's Golden Rule of Squid: one minute, or one hour.

I portioned and scored the squid, then marinated it in olive oil, garlic, chilli and lemon juice for twenty minutes. I got a frying pan very hot and I gave the squid thirty seconds on each side. I served it with fries and ailoli.

Result.

Next we'll see how the frozen squid turns out.

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